Friday, April 13, 2018

Monk’s Cafe Flemish Sour Ale (2018 re-review to BJCP specs)

Bottling code: 30CQ

Judged to 2015 BJCP Style Guidelines for: 23C Oud Bruin

AROMA: Lovely mix of sweet confectionery notes (vanilla, caramel, toffee) from the malt and sour fruitiness (black cherry, red currant) from lacto and yeast esters. Nose is a little more malty than sour. No hop aroma (none needed). 10/12

APPEARANCE: Dark garnet/brown proper (27-34 SRM). Slightly hazy body. Large, tan froth retains and laces well. 3/3

FLAVOR: More overtly sour and tart-tasting than nose would indicate. Classic Belgian yeast ester-derived fruity esters (mostly red fruits) are present throughout. Sourness is moderate, but still allows for the genuine malt base to come through. Moderately-strong confectionery sweet flavors of vanilla and toffee along with slight toasted malt are all present. Low, but noticeable hop bitterness with perhaps a faint earthy/floral character. No signs of oxidation or diacetyl. Aftertaste is lightly sweet and tart, but finishes mostly clean. 18/20

MOUTHFEEL: Medium body; medium-low carbonation. Texture is noticeable soft and smooth. Clean lactic acidity creates for a somewhat refreshing experience. Drinkability is remarkably high and at only 5.5% this is not a beastly brew. 5/5

OVERALL IMPRESSION: Great example of how the Oud Bruin style can be genuinely malty and sour simultaneously. Easy drinkability is the icing on the cake. 10/10


NOTE: See my 2014 original review here:

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